Sheet Pan Hawaiian Chicken

This Sheet Pan Hawaiian Chicken is the perfect weeknight meal. Loaded with protein, vegetables and marinated in Primal Kitchen Hawaiian BBQ sauce, this easy dinner comes together quickly.

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I love sheet pan meals! Not only are they easy to prepare, but they typically involve a protein, vegetable, and healthy fat. Making them the perfect, nourishing dinner. This Sheet Pan Hawaiian Chicken recipe is easy enough for busy weeknights, and so delicious that it’s sure to make it into your dinner rotation.

When I make this sheet pan Hawaiian chicken, I like to make my Instant Pot Rice & Quinoa.

Ingredients

• Chicken breast

• Bell peppers

• Red onion

• Pineapple

• Avocado oil (or olive oil)

• Primal Kitchen Hawaiian BBQ Sauce

• Salt

• Pepper

• Garlic powder

Make the sheet pan Hawaiian chicken

To make this sheet pan recipe, start by dicing the bell peppers and red onion into bite size pieces. I like to aim for pieces that are about 1 inch.

Once those are diced, place them in a medium-sized bowl. Add the pineapple chunks (fresh or canned – I typically use canned because it’s easier to have on hand).

Next, cut the chicken breasts into 1 inch pieces and place in the bowl with the peppers, onion and pineapple.

Add the salt, pepper and garlic powder to the bowl and stir to combine.

Finally, add the avocado oil and BBQ sauce and stir again.

Spread the contents of the bowl evenly on a sheet pan and bake at 400F for 20 minutes or until the chick reaches an internal temperature of 175F.

Remove from the oven and serve. I like to serve it with my Instant Pot Rice & Quinoa.

FAQ’s

Can this be prepped ahead of time?

Yes!! I love adding this to a meal prep rotation by chopping everything up and adding all of the ingredients to a bowl or bag. Then you can just throw it in the refrigerator or freezer until you’re ready to bake it. I also love this option because it allows the chicken and veggies to marinate before cooking!

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Sheet Pan Hawaiian Chicken

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Sheet Pan Hawaiian Chicken & Rice is the perfect weeknight meal. Loaded with protein, vegetables and marinated in Primal Kitchen Hawaiian BBQ sauce, this easy dinner comes together quickly.

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Ingredients

• 1.5 lbs (about 3) chicken breast
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 C red onion, diced
• 1/2 C pineapple, cubed
• 1/2 C Primal Kitchen Hawaiian BBQ sauce
• 2 tbsp avocado oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 400°F and cover a sheet pan with parchment paper, or spray with non-stick spray.
2. Chop the bell peppers and red onion into 1-inch pieces, place in a medium-sized mixing bowl along with the pineapple chunks.
3. Cut the chicken breasts into 1-inch cubes, then add them to the mixing bowl.
4. Add the salt, pepper and garlic powder to the bowl and stir well to combine.
5. Pour BBQ sauce into the bowl and stir well to thoroughly coat the chicken and veggies.
6. Spead the contents of the bowl onto a sheet pan and bake for 25 minutes or until the chicken reaches an internal temperature of 175°F.
7. Remove the pan from the oven and serve with rice (or sides of choice!). Top with extra BBQ sauce as desired.

Notes

• We love serving this with my Instant Pot Rice & Quinoa

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 152Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 670mgCarbohydrates 26gFiber 1gSugar 18gProtein 1g

Did you make this recipe?

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